List of Lentils, Legumes or pulses in English, Hindi and other languages

Glossary of Lentils, Legumes or pulses in English, Hindi, Gujarati, Marathi, Tamil, Telugu and Malayalam.

Lentil (and legume) is staple food in every Indian home. For my family, a bowl of dal is a comfort food and we make it every single day. Every household has their own recipe/version of cooking it.

Legumes/beans provide protein, fiber, iron, potassium and magnesium while containing no or little total fat, trans-fat, sodium and cholesterol. These can be a valuable part of any plant-based diet because they are rich in several nutrients and serve as a meat-alternative and contain the full complement of amino acids when paired with grains.

Below is the handy table that may help you. The first column has English name and following columns have names in Indian regional languages. You will notice the links in the English column. Those links will provide you the list of recipes made using that ingredient.

If I have missed any or if you know any regional language names, please let me know in comments below.

I will try to add other languages in future. Your help is greatly appreciated.

English	Hindi	Gujarati	Marathi	Tamil	Telugu	Malayalam
Bengal gram, split and skinned	Chana dal	Chana ni dal	Harbaryachi /chanyachi dal	Kadalai paruppu	Samaga Pappu	Kadala parippu
Bengal gram, whole (Black chickpeas)	Kala chana	desi chana	Harbhara	Konda kadalai	Sanagalu	Kadala
Bengal gram, roasted and split	Dalia	Dalia	Chivda dal	Pottu kadalai	Putnalupappu	Varutha Kadala
Black eyed beans/peas	Lobia (Chawli)	Chola	-	Karamani	Bobbarlu	Payar
Black gram, split and skinned	Urad dal, dhuli	Adad ni dal	Udid dal	Ulutham paruppu	Minapa pappu	Uzhunnu parippu
Black gram, split and with skin	Urad dal chilka	Fotrawali adad ni dal	Udid dal	Ulutham Paruppu	Ulutham Paruppu	Uzhunnu parippu
Black gram, whole	Sabut urad	Akha adad	Udid	Muzhu ulundu	Minumulu	Uzhunnu
Chickpea, green	Hara cholia	Lila chana	Harbhara	-	-	-
Chickpea, white (Garbanzo beans)	Kabuli chana, chole	kabuli chana	Harbhara	Kothukadalai	Mudip Chenagulu	Vella Kadala
Cowpeas, red	Lobia	Choli	Chawli	Karamani Payir	Alasandulu	Vanpayar
Field beans	Val	Val	-	-	-	-
Green gram, split and skinned	Moong dal, dhuli	Mag ni dal	Mugachi dal	Payatham paruppu	Pesarapappu	Cheruparipu
Green gram, split and with skin	Moong dal chilka	Fotrawali mag ni dal	Mugachi dal	-	-	-
Green gram, whole	Sabut moong	Mag	Mug	Pachai payaru	Pesarlu	Cherupayar
Horse gram	Kulith (kulthi)	Kalathi	Kulthacha pith	Kutirai kiram	Gurraṁ grāma	Muthira
Lentil, pink and split	Masoor dal	Masur ni dal	Masurachi dal	Massor Paruppu	Misur Pappu	Masoor Parippu
Lentil, brown and whole	Sabut masoor	Akha masur	-	-	-	-
Moth beans	Matki	Math	Matki	Nari payaru	-	-
Peas, green	Hara matar	Lila vatana	-	Pattani	Pachi batani	Pattani
Peas, black	Kala matar	Kala vatana	Kala vatana	-	-	-
Peas, white	Safed matar	Safed vatana	-	Pattani	Pachi batani	Pattani
Pigeon peas	Arhar dal (Toor dal)	Tuver ni dal	Turichi dal	Tuvaram paruppu	kandi pappu	Thuvara
Red kidney beans	Rajma	Rajma	Rajma	Rajma	Yerra Chikkudu Ginjalu	Rajma

References:

• www.google.com
• www.wikipedia.com
• The Essential Marathi Cookbook by Kumudi Marathe
• Southern Flavours: The Best of South Indian Cuisine
• The essential Kerala Cookbook by Vijayan Kannampilly